Monday, December 28, 2015

Potato Chip Chocolate Chip Cookies (Nikki & Owen's Cookie Party 2015)

From Smitten Kitchen, bien sur.
-Super important substitution: Chocolate chips instead of walnuts.
-Note: In the future, I'd use a saltier potato chip, or add salt to the batter. This also might taste good with caramel.



Yields 3-4 Dozen

Cookie
1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt (optional, see note above)
3/4 cup chocolate chips
1/2 cup finely crushed potato chips
2 cups (250 grams) all-purpose flour
Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt

Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the chocolate, 1/2 cup crushed potato chips and flour together and mix until just combined. 
Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.
Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.

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